Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes

The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was subjected to TS treatment (frequency: 40 kHz; powe...

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Detalles Bibliográficos
Autores principales: Kalsi, Baldev Singh, Singh, Sandhya, Alam, Mohammed Shafiq, Bhatia, Surekha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10506052/
https://www.ncbi.nlm.nih.gov/pubmed/37699293
http://dx.doi.org/10.1016/j.ultsonch.2023.106595

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10506052/
https://www.ncbi.nlm.nih.gov/pubmed/37699293
http://dx.doi.org/10.1016/j.ultsonch.2023.106595

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